| Quantity | Ingredient |
|---|---|
| 0,5 tbsp | Olive Oil |
| 0,5 | Onions |
| Garlic | |
| 125 g | Rice |
| 1 | Paprika |
| 0,5 cans | Maize |
| 0,5 | Tin of tomatoes |
| 0,5 cans | Tomato puree |
| Dried oregano | |
| Pepper & Salt | |
| Basil | |
| 0,25 l | Broth |
| Tabasco sauce | |
| 2 tsp | Starch Flour |
| 150 g | Krakow sausage |
Krakow risotto is prepared like a stew. Finely dice the onion and garlic. Heat oil in a saucepan. Steam onions, garlic and rice until translucent. Dice the paprika and steam briefly. Rinse corn, drain and add to risotto. Stir in the tomato purée and mix the tomatoes with the juice into the risotto. Season with oregano, pepper, salt, a few drops of Tabasco and basil leaves. Fill with broth and bring to the boil. Stir starch flour with a little cold water until smooth and bind risotto with it. Roughly dice the Krakauer. Set the temperature to the lowest level. Add Krakauer to the risotto shortly before serving. The Krakauer only needs a short warm-up.
Servings: 3, Difficulty:
Preparation time: 20 minutes, Total duration: 30 minutes